Deviled Crab Recipe
Ingredients
| Butter | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| 2/3 cup white stock | ||
| Egg yolks | 2 , beaten | |
| Crab meat | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| 2 tablespoons sherry wine | ||
| Parsley | 1 Teaspoon, chopped | |
| 6 crab shell backs | ||
| Bread crumbs | 5 Tablespoon | |
| Melted butter | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. Preheat the oven to 400°F.
MAKING
2. In a heavy bottomed saucepan, melt the butter over a medium-low flame.
3. Stir in the flour and sauté for 1 minute.
4. Gradually pour in the stock, stirring until well blended with flour-butter mixture.
5. Bring to a boil, stirring continuously.
6. Add a little of the hot sauce to the egg yolks and blend before adding the yolks into the sauce
7. Season the sauce with salt and pepper and simmer until hot and bubbly, stirring all the time.
8. Take the pan off the flame and stir the sherry, crab meat, mushrooms, and parsley into the sauce
9. Spoon the mixture into the crab shells.
10. Sprinkle buttered breadcrumbs on top.
11. Arrange the shells on a baking sheet and place in the preheated oven.
12. Bake for about 10 to 12 minutes until hot and bubbly.
SERVING
13. Place 1 shell per dinner plate.
14. Enjoy with hot buttered toasts.
1. Preheat the oven to 400°F.
MAKING
2. In a heavy bottomed saucepan, melt the butter over a medium-low flame.
3. Stir in the flour and sauté for 1 minute.
4. Gradually pour in the stock, stirring until well blended with flour-butter mixture.
5. Bring to a boil, stirring continuously.
6. Add a little of the hot sauce to the egg yolks and blend before adding the yolks into the sauce
7. Season the sauce with salt and pepper and simmer until hot and bubbly, stirring all the time.
8. Take the pan off the flame and stir the sherry, crab meat, mushrooms, and parsley into the sauce
9. Spoon the mixture into the crab shells.
10. Sprinkle buttered breadcrumbs on top.
11. Arrange the shells on a baking sheet and place in the preheated oven.
12. Bake for about 10 to 12 minutes until hot and bubbly.
SERVING
13. Place 1 shell per dinner plate.
14. Enjoy with hot buttered toasts.
Chef
